600g leftover cooked lamb roast, cut into 1” pieces
2 tbsp coconut oil
1 cup strong coffee
½ cup roasting pan juices from the leftover roast (or good quality beef or lamb stock)
Juice and zest of one orange
12 dried figs, coarsely chopped
½ tsp Himalayan or unrefined sea salt
½ tsp ground cinnamon
½ tsp ground coriander
1 tsp fresh rosemary, finely chopped
½ tsp chai spice
½ tsp garam masala
1 tbsp cold water
1 tbsp arrowroot flour
2 tbsp sliced almonds, toasted